Easy Southern Deviled Eggs

Southern Deviled Eggs

No southern Sunday supper table would be complete without a beautiful plate of Deviled Eggs. A simple recipe that is perfect beside baked ham for your Easter meal, as an appetizer before a bar-b-que or center stage on your party buffet table. 
 
It doesn’t hurt that eggs are a good source of protein and each of these darling stuffed egg halves are just 51 calories each when you use sugar-free sweet pickles. 
 
Southern Deviled Eggs Recipe
Cut eggs in half. Reserve yolks in bowl.
Southern Deviled Eggs recipe
Smash the egg yolks with a fork
Southern Deviled Eggs recipe
Add Miracle Whip and mustard
Southern Deviled Eggs recipe
Using sugar-free sweet pickles lovers the calorie count
Southern Deviled Eggs recipe
Spoon filling mixture into egg white halves
Southern Deviled Eggs recipe
Easy Southern Deviled Eggs

Southern Deviled Eggs

9 hard boiled eggs
5 tablespoons Miracle Whip
1 tablespoon mustard
3 sweet gherkin pickles, finely chopped
Cut hard boiled eggs in half. Remove yolks and place them in a bowl. Using a fork, smash up the yolks into fine pieces. Add Miracle Whip, mustard and the finely chopped sweet pickles to the egg yolks and mix throughly. Place a heaping tablespoon of yolk mixture in each egg white half. Enjoy!
Store in refrigerator.
Deviled eggs on an antique plate. Doesn’t every southern girl have one that’s been passed down to her? Paired with thick cut bacon for brunch or as an appetizer before a Sunday bar-b-que..

3 thoughts on “Southern Deviled Eggs”

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